One-Pot Gluten-Free Mac and Cheese
Servings: 4
Ingredients
- 2 tablespoons extra virgin in olive oil
- 2 garlic cloves minced
- 2 cups fusilli pasta see note
- 2 cups low-sodium vegetable broth
- 1 ½ cups whole milk
- 2 tablespoons butter
- 1 teaspoon Kosher salt more to taste
- 1 ½ cups freshly shredded aged white cheddar
- ½ cup freshly grated parmesan
Instructions
- In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and sauté until it begins to soften, about 2 minutes.
- Add the pasta and vegetable broth. Stir to combine. Increase heat and bring the broth to a rapid simmer. Once it reaches a simmer, reduce to a light simmer and add the milk, butter, and salt. Stir to combine then continue to lightly simmer (about medium heat) uncovered, stirring often, until the pasta is tender and the liquid has started to thicken, about 8 minutes. Reduce heat to low.
- Add the cheddar and parmesan cheese. Continue stirring until the cheese has melted and the sauce has thickened, 3 to 4 minutes. Taste and adjust salt to preference. Remove from heat and let the pasta sit, undisturbed, for 2 minutes.
- Serve and enjoy!
Notes
Pasta Note: If keeping this gluten-free as I did here, you must use brown-rice pasta. It releases the correct amount of starches to help this one-pot dish come together with the perfect consistency. Chickpea or lentil pasta will not cook the same as brown rice pasta! If you do not need to keep this gluten-free, regular pasta will work fine to swap in.